Carrot Salad with Coriander

This Carrot Salad with Coriander is a staple at church potlucks. It’s a simple salad with one main ingredient: carrot. This salad is often made with loads of garlic, which is overpowering, but not this recipe!

This is Mom’s recipe and my husband really prefers this version. This is also referred to as Korean salad. The fragrant coriander is the “secret” ingredient.

Ingredients for Mom’s Carrot Salad:

4 medium/large carrots, cut into fine match sticks or with grader for Korean salad
1 Tbsp white vinegar (5%)
1 garlic clove, pressed (add more if you like)
1 tsp coriander seeds, crushed
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp oil (olive or canola)
1 medium onion, finely diced

Russian Carrot Salad

How to Make Carrot Salad:

1. Julianne carrots and dice onions. I used this thin Julianne slicer which worked great.

Carrot Salad with Coriander

2. Mix together carrots, vinegar, garlic, coriander, salt and sugar.

Russian Carrot Salad-4

3. Heat oil in the medium skillet over medium/high heat than  saute onion until soft and golden (about 5-6 minutes). Add pepper and stir the onions and pepper quickly. Immediately after stirring, add the onion to the carrots.

Carrot Salad with Coriander-1

4. Mix everything well and let salad sit for at least 1 hour before serving. Add more salt & sugar (in equal parts), to taste. If it’s too flavorful after 1 hour, add more carrot.

Russian Carrot Salad-7

Serve as a side dish. Enjoy 🙂

Russian Carrot Salad-8

Russian Carrot Salad with Coriander

5.0 from 5 reviews
Prep time:
Cook time:
Total time:
Author:
Serving: 4-6 as a side salad

Ingredients

  • 4 med/large carrots, cut into fine match sticks or using grater for Korean carrot salad
  • 1 Tbsp white vinegar (5%)
  • 1 garlic clove, pressed
  • 1 tsp coriander seeds, crushed
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp oil (olive or canola)
  • 1 medium onion, finely diced

Instructions

  1. Mix together 4 grated carrots, 1 Tbsp of vinegar, 1 garlic clove, 1 tsp of coriander seeds, ½ tsp of salt and ½ tsp of sugar.
  2. Heat some oil in the medium skillet over medium/high heat than saute 1 diced onion until soft and golden (about 5-6 minutes).
  3. Add ¼ tsp of ground pepper and stir the onions and pepper quickly. Immediately after stirring, add the them to the carrots.
  4. Mix well and let salad sit for at least 1 hour before serving.

Notes

To crush the coriander, use a mortar and pestle or put them in a ziploc bag and crush them with a mallet or rolling pin. Add more salt & sugar (in equal parts), to taste. If it's too flavorful after 1 hour, add more carrot.

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Read comments/reviewsAdd comment/review

  • Diana
    November 7, 2016

    Just made some right now..perfect! Thank you!!!..I really like your taste..everything I’ve tried on here has come out delishishly amazing!!! Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      You are very welcome Diana 😁. Thanks yet again for another great review! Reply

  • Ludmila
    September 24, 2016

    Hi Natasha, just wondering….have you canned this for winter? We have a ton of carrots left over from our garden, and the family LOVES them this way, but theres way to much, do you think maybe if I sterilize the cans they will last? Thank you! Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Hi, We’ve never tried canning this for winter so I’m not sure if it would work. I don’t think there is enough acidity or salt or liquid in this recipe to really preserve the carrots even with a boiling water bath. Reply

  • HOLLY
    September 8, 2016

    Hi Natasha, I’ve just discovered your blog and love to look at the photos. I’m going to try this carrot salad recipe. What kind of vinegar do you use? Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Holly, welcome to the site 😀. I use regular 5% vinegar. Let me know how it turns out. Reply

  • Yelena
    July 16, 2016

    Yum!! Turns out perfect! Reply

    • Natasha
      natashaskitchen
      July 16, 2016

      Thank you Yelena 😀. Reply

  • Vita
    February 3, 2016

    Hi Natasha, I was wondering how many servings are in this salad? Thank you! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Hi Vita, it serves 4-6 as a side salad. Reply

  • Dr Khalil Ahmed
    June 22, 2015

    I love Russian food. Reply

  • Nadia
    April 13, 2015

    Wow finally I can say that I officially can make this favorite salad of mine. I always enjoyed eating it but for some reason was afraid making it. Silly. Thank you Natasha, you are the best! Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      I’m so happy you tried it and loved it. Thank you for sharing that with me Nadia 🙂 Reply

      • Alina
        May 12, 2015

        Natasha! What kind of gloves do u use not to cut yourself? I saw u wearing a glove on one of the pix but now I don’t see it on the pix lol Reply

        • Natasha
          natashaskitchen
          May 12, 2015

          They’re great and have probably saved my fingers countless times! Here is a link to the No Cry Gloves on Amazon (where we purchased ours) Reply

          • Alina
            May 20, 2015

            Thank you so much

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